Solutions - Baking glazes

INTRODUCTION

A new standard for shine and crust control

In modern bakery production, achieving a flawless surface finish no longer requires eggs or added sugar. KMC’s GlazeMaker solution brings long-lasting gloss and uniform crust formation through an innovative, starch-based system that performs consistently across products and processes.

Designed for both industrial spray systems and manual application, GlazeMaker eliminates the variability and risks linked to traditional glazing methods. It provides manufacturers with a reliable, allergen-free solution that enhances the appeal of croissants, rolls, and pastries while supporting clean-label formulations. The result is visual excellence and process simplicity – a glazing method that meets market demands for safety, efficiency, and sustainability in one step.

BAKERY

Functional simplicity with proven performance

GlazeMaker is engineered to combine technical performance with production convenience. It disperses easily in cold water and remains stable for hours without sedimentation or gelling – reducing waste and process interruptions. This enables bakeries to optimise both product quality and line efficiency without heat treatment or special storage conditions.

The result is a functional, plant-based glaze that ensures high-quality visual appeal and operational reliability in bakery production.

BAKING GLAZES

Overcoming Glazing Challenges in Industrial Baking

Traditional egg or sugar-based glazes have long been used to create golden, glossy finishes – but they come with complications. Egg wash introduces allergens, microbial risks, and strict storage demands, while sugar-based alternatives require heating and often lead to stickiness or uneven coating. These drawbacks slow production and complicate compliance with clean-label expectations.

KMC’s GlazeMaker addresses these issues with a cold-dispersible starch solution that’s easy to integrate into existing production lines. It offers consistent results without compromising texture, food safety, or shelf life. By removing temperature control and allergen handling, bakeries achieve higher efficiency, improved hygiene, and reduced waste, all while maintaining a premium consumer look.

Download application sheet

SHARING OUR EXPERTISE

Co-creation for better bakery innovation

KMC’s partnership model goes beyond ingredient supply – it’s about co-developing smarter bakery solutions. At our Innovation Center in Denmark, we collaborate directly with food manufacturers to transform ideas into market-ready products.

From prototype testing and pilot trials to process optimisation, our technical experts help customers fine-tune formulations for real-world performance. By combining deep starch expertise with application-driven development, KMC accelerates product innovation while ensuring stable production and quality outcomes.

This collaborative approach empowers bakery producers to meet evolving consumer trends – from plant-based convenience to clean-label excellence – backed by KMC’s reliable support and sustainable ingredient expertise.